Ingredients
DOROTHY CROSS TMPJ72B
4 oz instant chocolate fudge pudding and, pie filling
1 cup milk
2 cup heavy cream, whipped
6 tbsp seedless red raspberry jam
12 oz loaf pound cake, 1/2 slices
3 tbsp creme de cacao
1/2 cup chocolate fudge sauce
1/2 cup diced roasted almonds
Directions
1. In a medium bowl, combine pudding mix with milk. Whisk until well
blended, 1 to 2 minutes; mixture will thicken as mixed. Fold in half
of whipped cream until well blended and no white streaks remain; set
aside. 2. To assemble trifle, heat raspberry jam in microwave or over
low heat until melted when stirred. In a 2 or 2-1/2-quart glass
serving bowl, arrange 4 or 5 slices of pound cake to cover bottom of
dish and curve up sides of bowl slightly. Sprinkle 1 tablespoon creme
de cacao over cake. Drizzle 1/4 cup chocolate sauce and then 2
tablespoons jam on top. Using back of a spoon, spread jam around
evenly. Add half of reserved pudding mixture and spread evenly. 3.
Top with 3 or 4 cake slices to cover in a single layer. Repeat as
above using 1 tablespoon creme de cacao, remaining 1/4 cup chocolate
sauce, 2 tablespoons jam and remaining pudding mixture. 4. Top with 3
or 4 more cake slices. Drizzle remaining 1 tablespoon creme de cacao
over cake and spread remaining 2 tablespoons raspberry jam on top.
Cover trifle with remaining whipped cream, spreading evenly. Sprinkle
almonds on top. 5. Cover trifle and refrigerate until well chilled, 5
to 6 hours or overnight. Use a large spoon to scoop out and serve.
Source: 365 Great Chocolate Desserts Cookbook
Servings: 12 servings
Chocolate Fudge Trifle Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Fudge
The History of Recipes
We can trace the history of meal recipes far back into distant history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy roman citizens. He describes how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs made use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes created a torrent in cookery books, some of which still exist in private collections. During the next few centuries, the wealthy families of Wesstern Europe tried to offer the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 20th century, recipe publications are starting to become popular mostly due to increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Chocolate Fudge Trifle recipe.
